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Kissing In The Kitchen with Shawnie Kelley

Recipes / Desserts, French

Parisian Dark Chocolate & Orange Mousse

Silky, rich, and surprisingly light, this elegant Parisian Dark Chocolate & Orange Mousse balances bittersweet chocolate with the bright, fragrant flavor of fresh orange. A luscious chocolate custard is gently folded with whipped egg whites and cream, creating a mousse that is both decadent and wonderfully airy. A splash of Grand Marnier adds classic French character, while fresh orange zest brightens every bite. The mousse can be prepared one day in advance, making it an ideal dessert for entertaining. Cover and refrigerate until ready to serve.

Serves
6
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Directions

  1. Melt the Chocolate: Place the chocolate in a medium heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream until steaming and just beginning to simmer around the edges. Do not boil.

  2. Pour the hot cream over the chocolate and let stand for 1–2 minutes. Gently whisk from the center outward until the chocolate is completely melted and the mixture is smooth and glossy.

  3. Stir in the Grand Marnier, butter, vanilla, and orange zest until fully incorporated. Set aside to cool to room temperature before proceeding.

  4. Prepare the Chocolate-Yolk Base: Place the egg yolks and 1/4 cup of the sugar in a medium bowl. Whisk vigorously until the mixture is thick, pale, and slightly creamy.

  5. Temper the Yolks: Gradually whisk a few tablespoons of the cooled chocolate mixture into the egg yolks to temper them. Continue adding the chocolate mixture slowly, whisking constantly, until the yolks are warmed. Gently whisk in the remaining chocolate mixture until smooth.

  6. Whip the Egg Whites: Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the whites form firm, glossy peaks. Avoid overbeating; the meringue should be smooth and shiny.

  7. Whip the Cream: In a separate, chilled bowl, whip the heavy cream, 1/4 cup powdered sugar, and orange extract until soft, pillowy peaks form.

  8. Fold the Whipped Cream: Gently fold about two-thirds of the whipped cream into the chocolate mixture, reserving the remaining cream for garnish. Fold just until incorporated, and the mousse is light and uniform. Cut down through the center of the mixture, sweep along the bottom of the bowl, and lift the chocolate over the whipped cream. Rotate the bowl 90° as you fold, stopping as soon as the mixture is evenly combined.

  9. Fold in the Egg Whites: Using a rubber spatula, gently fold the whipped egg whites into the chocolate mixture in three or four additions using the same technique. Do not overmix, as this will deflate the mousse.

  10. Chill the Mousse: Spoon the mousse into individual dessert cups, bowls, or a single serving bowl. Cover and refrigerate for an hour or two, up to overnight, to allow the mousse to set.

  11. Garnish and Serve: Just before serving, top each mousse with a spoonful of the reserved whipped cream and a sprinkle of orange zest or mint leaves. Serve chilled.

Shawnie’s notes

Food safety: This mousse contains raw egg yolks and whites. Those who are pregnant, very young, or immunocompromised should use pasteurized eggs. For an alcohol-free version, substitute orange juice for the Grand Marnier. Can be prepared up to one day in advance — cover and refrigerate until ready to serve. Home cooks have made these dishes with raw eggs for generations, and for most healthy people, the odds of an individual egg carrying salmonella are low (USDA estimates roughly 1 in 20,000 eggs in the US).

From Shawnie's class “From Provence to Paris: A Culinary Road Trip” (also taught in Recipes from the Norman Countryside)

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